Chocolate Donuts
Baked chocolate donuts are easy to make at home with 9 everyday ingredients! These chocolate donuts are soft, rich, and covered in thick chocolate glaze.
Tips For Filling Donut Pan
This is the donut pan I use. Before filling the pan I spray it with nonstick cooking spray and use a paper towel to wipe the spray around each donut well.
Next I transfer the batter to a piping bag fit with a large round tip. You can also use a ziplock bag with one corner cut off. Twist the top of the bag closed and apply pressure with one hand and pipe the batter into the well. Do your best to evenly divide the batter among each donut well.
I found that piping the batter into the pan is less messy for me than dropping dollops of batter. Also, I think that piping the batter helps to make the donuts look more uniform.
Ingredients
- all purpose flour: flour is necessary to build structure
- cocoa powder: critical for adding chocolate flavor
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the batter
- salt: just a pinch to balance the sweetness and enhances the other flavor
- vegetable oil: adds fat and moisture
- milk: adds fat and moisture
- vanilla extract: adds flavor
- egg: binds the donuts together
How To Make Chocolate Donuts
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, cocoa powder, sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a piping bag fit with a round piping tip and pipe the batter evenly into the donut wells. Use a small spatula to smooth the tops of the batter if the batter is uneven.
- Bake for 10-13 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then turn the donut pan upside down and hit the pan agaisnt a counter a few times to release the donuts. Allow them to cool completely before dipping.
Total Time Required
- 10 minutes to prep batter and fill donut pan
- 10-13 minutes to bake
- 10-15 minutes to cool and glaze
How To Make Chocolate Glaze
In a microwave safe bowl melt chocolate chips and coconut oil (or vegetable oil). Dip the donut into the chocolate, allowing the excess to fall off back into the bowl. Place the donuts on a tray to allow the chocolate to set.
How To Freeze Donuts
Allow the donuts to cool completely. Dip and allow the glaze to harden. Wrap each donut in plastic wrap, then place inside a freezer ziplock bag or container.
To thaw: microwave for 20 seconds or place on the counter for 30 minutes.
How To Make Gluten Free Donuts
I’ve made these donuts with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How To Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry baked goods.
More Chocolate Recipes
Chocolate Donuts
Ingredients
Donuts
- 1 cup all purpose flour
- ¼ cup cocoa powder
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk, I used skim
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup vegetable oil
Chocolate Glaze
- 1 cup semi-sweet or milk chocolate chips
- 1 tsp coconut oil or vegetable oil
- chocolate sprinkles
Equipment
Instructions
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, cocoa powder, granulated sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a piping bag fit with a round piping tip, or transfer the batter to a ziplock bag, then cut off one corner and pipe the batter evenly into the donut wells. Use a small spatula to smooth the tops of the batter if the batter is uneven.
- Bake for 10-13 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then turn the donut pan upside down and hit the pan against a counter a few times to release the donuts. Allow them to cool completely before dipping.
GLAZE
- Place chocolate chips and oil in a microwave safe bowl, microwave 1 minute on 50% power, then stir. Return to the microwave and continue to heat for 30 seconds at a time on 50% power until the chocolate is melted. Stir the chocolate until smooth. Allow the chocolate to cool for a few minutes before dipping. Dip the donut into the chocolate, allowing the excess to fall off into the chocolate bowl. Add sprinkles if desired. Allow the glaze to harden or enjoy right away.
Can I use melted butter instead of vegetable oil? If yes, what’s the quantity?
Hi Natasha! I haven’t tried this recipe using melted butter so I can’t offer an accurate answer, sorry!
Can you freeze the unglazed donut?
Yes! Flash freeze then wrap in plastic wrap or place in ziploc bag.